About the Course
This programme is designed for those who wish to gain practical experience of food preparation and cooking.
Our facilities include a training kitchen, restaurant and bakery. The realistic working environment, combined with networking with a range of external companies enables students to learn to work to the high standards required in the industry. The hospitality department has excellent links with industry which allows students to visit large hotels to see professional kitchens in action.
Many of our students have gained employment in prestigious hotels and restaurants, while others now run their own establishments.
A range of topics and practical skills will be covered during the course including pastry, baking, butchery, event organisation, kitchen operations, costs and menu planning, food safety in catering, applying workplace skills and preparing and cooking stock, soup and sauces.
Applicants are normally expected to have a minimum of 2 National 4s and 2 National 5s including English and Maths, or have completed the Level 1 Diploma in Professional Cookery.